Three-Bean Salad

Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Chill: 8 Hours

Nutritional Information

Amount per serving
  • Calories: 98
  • Fat: 1.7g
  • Saturated fat: 0.2g
  • Protein: 4.0g
  • Carbohydrate: 18.1g
  • Cholesterol: 0mg
  • Iron: 0.9mg
  • Sodium: 207mg
  • Calories from fat: 15%
  • Fiber: 5.2g
  • Calcium: 25mg


  • 1 (16-ounce) can green beans, drained
  • 1 (14.5-ounce) can yellow wax beans, drained
  • 1 (15.5-ounce) can dark red kidney beans, rinsed and drained
  • 1/2 cup chopped red bell pepper
  • 1/4 cup minced red onion
  • 1/4 cup minced seeded jalapeño pepper
  • 1/3 cup cider vinegar
  • 2/3 cup unsweetened apple juice
  • 2 tablespoons sugar
  • 1 tablespoon olive oil
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dry mustard


  1. Combine first 5 ingredients in a medium bowl; toss gently.
  2. Combine jalapeño pepper and remaining 6 ingredients in a small saucepan; stir well with a whisk. Bring to a boil; reduce heat, and simmer, uncovered, 2 minutes or until sugar dissolves, stirring often. Pour over bean mixture; toss gently to coat. Cover and chill at least 8 hours. Serve salad with a slotted spoon.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Three-Bean Salad Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy